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Recipes from Chef Clayton Chapman


Enjoy these recipes from Chef Clayton Chapman of the Grey Plume in Omaha, Nebraska.

1.  Whole Roasted Steelhead Trout

While one might think that as a hyper-local-food-driven restaurant it is counterintuitive to serve steelhead trout in Nebraska, prior to 1999 this may have been the case; but since then, Nebraska has been blessed with a sustainable aquaculture farm. The farm-raised trout are bred in the eastern portion of the Ogallala Aquifer with clean, clear, natural flowing water. This recipe is very straightforward and highlights the natural flavor of the fish. While one might think that as a hyper-local-food-driven restaurant it is counterintuitive to serve steelhead trout in Nebraska, prior to 1999 this may have been the case; but since then, Nebraska has been blessed with a sustainable aquaculture farm. The farm-raised trout are bred in the eastern portion of the Ogallala Aquifer with clean, clear, natural flowing water. This recipe is very straightforward and highlights the natural flavor of the fish. Please treat this recipe as a base and feel free to add fresh herbs, mustard or shaved hard cheese to the batter. Chef Clayton's pickled onions recipe below makes a nice accompaniment. Recipe serves 4-6 guests, depending on your need.

Ingredients

Ingredients for the trout glaze:
1 quart (4 cups) fish fume, chicken or beef stock
½ yellow or white onion, julienned
1 fennel bulb, julienned
3 Roma or similar style tomato, cut in half lengthwise
3 sprigs fresh thyme
4 Tbs unsalted butter
1 whole lemon, zested and cut into 4 pieces

Ingredients for the trout:
2 x 1-pound whole trout, eviscerated and scaled. Your butcher, fishmonger or local grocery store should be happy to do this process for you prior to your purchase. If you are feeding 6, add one more fish to the mix.
6 oz extra virgin olive oil
3 Tbs kosher or sea salt
2 Tbs cracked black pepper
2 whole lemons

Directions for the trout glaze

  1. Sweat onion and fennel in 1 Tbs of butter.
  2. Once translucent, add tomatoes, thyme and quartered lemon pieces.
  3. Add fume/stock and bring to a boil.
  4. Lower heat to a simmer and reduce the liquid by half.
  5. Strain out the vegetables and place sauce back on stove.
  6. Reduce by half again.
  7. Add remaining 3 Tbs of butter and zest from lemon.
  8. Set aside and reserve.

By Clayton Chapman


2.  White Wine Vinegar Pickled Cipollini Onions

This recipe can be easily adapted for many white/yellow onion varieties. If cipollini onions are not available, feel free to substitute pearl onions, shallots or any other small onion variety. We call this pickling style a "quickle" or a quick pickle; it can be done in about 24 hours. The added beet juice/whole beet in the pickling liquid gives the onions a beautiful magenta hue that only deepens, the longer the onions are allowed to sit in the pickling liquid.

Ingredients

1 cup cipollini onions, peeled and left whole
½ cup white wine or champagne vinegar
¼ cup water
¼ cup beet juice or 2 Tbs beets, peeled and chopped into ¼ pieces
½ tsp whole black peppercorns
½ tsp fresh, whole coriander
3 sprigs fresh thyme, whole
1 small sprig fresh rosemary
1 tsp sea salt
1 tsp unrefined sugar or honey

Instructions

  1. We recommend cold-smoking the onions prior to pickling for added depth, but this step can easily be omitted. On medium heat, toast peppercorns and coriander seeds until slightly golden.
  2. Add water, vinegar, thyme, rosemary, beet juice or whole beets, salt and sugar to the pan. Bring the mixture to a boil, being sure to dissolve solids.
  3. Pour over onions and allow to sit at room temperature until cool.
  4. Place in refrigerator; onions can be kept for several weeks until ready to use.
  5. The longer the onions are allowed to sit, the more tender they will become.

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By Chef Clayton Chapman


3.  White Wine Vinegar Pickled Cherry Tomatoes

Print This is a great way to capture the end of summer and fall together. We love pickling cherry tomatoes at the restaurant because they are so incredibly versatile in their end use.

Ingredients

1 lb cherry tomatoes, whole, de-stemmed
¼ cup white wine vinegar
¼ cup water
½ tsp whole white or black peppercorns
3 sprigs fresh rosemary or marjoram, whole
2 garlic cloves, peeled and smashed
1 tsp sea salt
1 tsp unrefined sugar or honey

Instructions

  1. Wash tomatoes and pat dry. Using a needle or very finely tipped knife, poke a few holes in the tomatoes to break the surface area on the skin. On medium heat, toast peppercorns until golden (roughly 3 minutes, stirring frequently).
  2. Add rosemary/marjoram, garlic, salt, sugar/honey, vinegar and water and bring to a boil.
  3. Allow solution to cool slightly and pour solution over tomatoes.
  4. Allow to cool to room temperature before placing in refrigerator.
  5. For great added depth, the tomatoes can be roasted in the oven prior to pickling. Simply toss the tomatoes in 1 Tbs of olive oil, a pinch of salt and sugar. Roast in a 350° oven until the tomatoes blister. Complete remainder of recipe above according to directions, omitting the first step of poking holes in the tomatoes.



By Chef Clayton Chapman

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